Brisket profit is decided before the smoker is lit.
Trim loss, cook shrink, and portion creep are the silent killers. If you price brisket by raw cost, you are undercharging every plate.
Quick Summary
- Price brisket by cooked yield, not raw weight
- Weigh every portion (no guessing)
- Sides protect margin more than meat does
- Plate pricing only works with strict portion control
- Review prices quarterly as beef costs move
Brisket Yield Math (The Only Formula That Matters)
Cooked yield % = Cooked weight ÷ Raw weight
Cooked cost per lb = Raw cost per lb ÷ Cooked yield %
Portion cost = Cooked cost per lb x Portion weight (lb)Example yield test:
- Raw brisket: 18 lb
- Cooked brisket: 9.7 lb
- Yield: 54%
If raw brisket is $4.20/lb:
$4.20 ÷ 0.54 = $7.78 cooked cost per lbThat number drives your menu price.
Portion Standards to Lock In
- 0.25 lb, 0.33 lb, 0.5 lb options (pick one)
- Slice weight consistency (scale at the line)
- Sauce cup size
- Bread/roll count
- Side portion sizes
Example: 1/2 lb Brisket Plate
Assumptions (example):
| Item | Cost |
|---|---|
| Brisket (0.5 lb cooked) | $3.89 |
| Two sides | $1.10 |
| Bread + pickles | $0.35 |
| Sauce | $0.20 |
| Packaging | $0.18 |
| Total | $5.72 |
Target food cost 32%:
$5.72 ÷ 0.32 = $17.88Menu price: $17.99-$19.49 depending on market
Plate vs. Sandwich Pricing
- Plates work when portions are weighed
- Sandwiches can hide portion drift, so weigh meat here too
- If labor is high, your brisket target food cost should be lower
Price Review Cadence (US)
Beef costs change quickly. Use CPI and the USDA Food Price Outlook to keep brisket pricing current.
Related Guides
- US Restaurant Portion Control Guide
- US Prep Yield Calculator
- US Menu Pricing Calculator
- US Menu Price Rounding Guide
- US Restaurant Prime Cost Calculator
Want This Done Automatically?
KitchenCost recalculates recipe costs, food cost %, and price targets as ingredient prices change.
If you want a faster way to protect margin, try KitchenCost.